Full complete recipe of Hazelnut Praliné

Name: Hazelnut Praliné
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Yield: 6
Cuisine: Korean
Ingredients: Method 1 (Wet Caramel):; Hazelnuts 120g; Sugar 80g; Water 24g; Method 2 (Dry Caramel):; Roasted Hazelnuts 120g; Sugar 80g; 

Pastry 101 | So useful to know

by Hanbit Cho June 8, 2022

written by Hanbit Cho June 8, 2022

Full complete recipe of Hazelnut Praliné

Hazelnut Praliné is on the menu in Book recipe, and we are going to teach you how to make this delicious recipe from scratch!

Hazelnut Praliné is one of the basic components that’s used widely in pastry. It is an essential ingredient in hazelnut-related cakes and especially Paris-Brest. I even use it for Nutella.

I’ve shown you two methods in the tutorial so pls pick and choose whichever one you find comfortable- it’s not about one’s better than the other.

Follow along with the 📝 recipes below👇🏾👇🏾

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Hazelnut Praliné

Rating: 5.0/5
( 1 voted )

Serves: 6 Prep Time: 35 Minutes Cooking Time: 10 Minutes 10 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

Method 1 (Wet Caramel):

Hazelnuts 120g
Sugar 80g
Water 24g

Method 2 (Dry Caramel):

Roasted Hazelnuts 120g
Sugar 80g

Instructions

You need to roast the hazelnuts in advance for method 2. Watch the video.

Method 1 (Wet Caramel):

Add sugar & water into the saucepan and make a sugar syrup of 114°C.
Turn off the heat and add in the hazelnuts. Stir well until the sugar crystallizes completely.
Turn the heat back on and stir until the sugar turns into caramel (dark brown color).
Transfer it to a silicon mat and let it cool completely.
Blend it smoothly in a blender.

Method 2 (Dry Caramel):

Add sugar into the saucepan and make a caramel (dark brown color).
Add in the hazelnuts and stir well.
Transfer it to a silicon mat and let it cool completely.
Blend it smoothly in a blender.

Notes

How to store:

Store in an airtight container in the fridge for 4 weeks (theoretically it lasts much longer 6months+, but the aroma disappears fairly quickly)

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Recipe video

Enjoy

Let us know what you think of today’s Hazelnut Praliné tips, tricks, and hacks!

Hanbit Cho

Hi! I’m Hanbit, professional pastry chef and CEO of Sugar Lane Baking Academy based in Seoul, Korea. Funny enough, my background had nothing to do with baking - far from it. I studied mathematics at university and then worked in finance, strategy consulting and IT. Then one day in 2018, I quit my job and enrolled at a pastry school. I have loved it ever since!As my story suggests, I really enjoy being a pastry chef and I am keen to share the joy of baking with as many people as possible. Baking can seem daunting at first but as long as you take it step-by-step anyone can do it - even someone with no baking background like myself managed to become a professional pastry chef!I'll try my best to include detailed explanations and tips in my recipes so that you will be able to bake amazing desserts. I aim to create videos that can be enjoyed by people at all levels - those who bake for fun as well as those who want to get more serious.

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Full complete recipe of Hazelnut Praliné

Pastry 101 | So useful to know

Hazelnut Praliné

Ingredients

Method 1 (Wet Caramel):

Method 2 (Dry Caramel):

Instructions

Method 1 (Wet Caramel):

Method 2 (Dry Caramel):

Notes

How to store:

Recipe video

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